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Tuesday, May 10, 2011

Macarons - Success Finally

I made a batch of Macarons a couple of weeks ago and let's just say they were embarrassingly bad. They didn't rise, they tasted like straight sugar and they were all different sizes. I scratched them off the make again list until I saw Debbie - Squirrel Bakes post Macarons and my French baking class. I knew right away I would prefer this method because I have worked with Italian meringue before.

I wasn't sure if my first failure was the recipe I used or operator error. But I did notice a couple of difference between the two. The batter for the first recipe was much thicker and didn't pipe nicely. I used parchment the first time and Debbie thought silpats worked better for release, I'd have to agree with Debbie.

I used paste food coloring which I think is a little more saturated in color than the drops Debbie recommended, but I say use what you have.

I couldn't find almond flour with blanched almonds (no skin), but luckily I found some today, so my next batch won't have the brown specks.

My first batch was lacking the feet everyone talks about. I realized the oven temperature for the first recipe was too low. I also found in my oven, if I cooked them one tray at a time and put the tray on the upper rack of the oven the feet formed right away. I moved them to the middle rack after about 8 minutes so they didn't brown.

I let the shells cool before placing on racks and made the dark chocolate ganache. I did make one change to her ganache recipe, I put the ganache in my mixer with a whisk attachment and whisked it for a couple of minutes until it was completely cooled and it also becomes silkier.

If I hadn't tried Debbie's recipe I might not have been a fan; the other recipe I used really was that bad. I can't wait to try them again in a different variation.

Do you have a favorite way to flavor them or mix up the flours used, let me know; I'm looking for some ideas.

You will have to go copy down the recipe for yourself and be sure and tell her how good I said they were.

47 comments:

These look great Gina! I love the vibrant pink color that you used. Aren't macarons so fun to make? I just made another batch today... I made matcha flavored shells and filled them with red bean paste. They were undermixed... but they turned out ok, so I guess I'm ok with it :)So glad you didn't give up and kept at it!

I wouldn't have noticed it if I hadn't been told that the server of your site couldn't be found...;-) Once I thought it's the problem with blogger or my connection...but then same thing happened a few times...I thought it couldn't be...then I noticed it. ;-)) Angie

Gina you just made my day! I am so happy that the macarons came out as perfect as they did for you. I love the bright pink color and brown specs and even that ganache really does look silky! Can't wait to see your flavor variations now!

Gorgeous Gina!! I'm going to have to check out what Debbie has been up to over there.. I feel so out of the loop because I'm so busy with work and what not! Definitely going to try this out as soon as I get my hands on a silpat!

These little babies look just perfect Gina, I love the bright color!I read Debbie's macaron post and I agree The Italian meringue method is a good one and I'm glad it worked out so nicely for you, congratulations;-)

Hi Gina, Congrats on successfully making macarons. I've never tried myself. I wanted to tell you that you can easily make your own almond flour. Also blanching almonds is super easy too. Just boil the almonds for about 5 minutes and then rub the almonds with a clean kitchen towel and the skins will peel right off. After the almonds have dried pulse them in a food processor to make almond flour. Congrats on making the Top 9 today. You deserve to feel proud.

Woo hooo!! That's great Gina, they look so pretty too :) I still haven't attempted Macarons, but I do love them. In Paris they were my favorite dessert and I miss them since I haven't found them in Prague. I'm going to really have to give it a go and try it with all your tips.

Whaaat...another macaron success?? I've got to get my act together and try out that recipe, Gina. I made macarons 4 times already and they've steadily gone from bad to worse! Your pink ones look stupefyingly amazing, the pressure's on now! LOL.